Exam 2 Breed, Age, Species Variation

Question 1

how many breeds cattle worldwide

Answer 1

800

Question 2

bos indicus (zebu)

Answer 2

• heat tolerance
• musculo-fatty hump
• originated in Southern Asia
• parasite and disease intolerant
• tougher
• lower marbling
• lean

Question 3

bos taurus

Answer 3

• warmer regions/ temperate climates
• originated in Europe
• maternal & terminal breeds
• tender
• more marbling

Question 4

British good beef cattle breed

Answer 4

angus, shorthorn

Question 5

Australia good beef cattle breed

Answer 5

murray grey

Question 6

Japan good beef cattle breed

Answer 6

wagyu

Question 7

angus

Answer 7

• high quality
• natural marbling
• superior feed conversion
• adaptable for weather
• superb mothers (good milking)

Question 8

wagyu

Answer 8

• good intramuscular and backfat
• high % omega 3 and 6
• fed beer

Question 9

jersey

Answer 9

• high quality and marbling
• feed efficiency
• 20% lower feed costs
• live 10% longer lives
• adaptable

Question 10

simmental

Answer 10

• dual purpose (milk and meat)

- moderate or extremely large frame

Question 11

beef breeds known for cutability

Answer 11

• limousin
• charolais
• chianina

Question 12

dairy cattle breeds known for high quality and marbling

Answer 12

• jersey
• holstein
• simmentals
• charolais

Question 13

limousin

Answer 13

• cutability
• high dressing %
• hig meat yield
• adaptable to diverse harsh climates
• tender healthy beef

Question 14

suffolk sheep

Answer 14

• most common sheep breed
• rapid growth
• lean
• high yield carcass
• wool not concern

Question 15

hampshire sheep

Answer 15

• some wool on ends and legs

- large, lean carcass

Question 16

dorset sheep

Answer 16

• provide lots of milk

- grow and mature at moderate rate

Question 17

boer goat

Answer 17

main meat goat breed

Question 18

which state has the most goat meat production

Answer 18

texas

Question 19

broiler breed

Answer 19

Cornish-rock

Question 20

layer breed

Answer 20

leghorn (white egg)

Question 21

turkey breed

Answer 21

broad breasted white

Question 22

duck breed

Answer 22

pekin (Long Island)

Question 23

PSE meat

Answer 23

pale soft exudative (watery) meat

Question 24

high quality swine

Answer 24

berkshire

-best quality/ color and marbling

Question 25

dual purpose swine

Answer 25

duroc

-2nd best quality/cutability

Question 26

high cutability swine

Answer 26

• hampshire

- yorkshire (large whites)

Question 27

swine breeds that have PSE qualities

Answer 27

• piedtrain (Belgium)

- hampshire

Question 28

genetic selection for pig

Answer 28

• intermediate leanness
• increased cutability
• more muscle

Question 29

genetic timeline for swine

Answer 29

• lard
• ultra lean
• balanced

Question 30

hypertrophy

Answer 30

• increase in fiber size
• occurs after birth
• pre existing muscle cells grow
• ex. sheep (texel, callipyge)

Question 31

callipyge

Answer 31

• greek for “beautiful buttocks”
• no birthing probs
• toughened meat

Question 32

hyperplasia

Answer 32

• increase in fiber number
• only pre-natal
• growth of new muscle cells
• ex. beef (Belgian blue, Piedmontese)

Question 33

piedmontese

Answer 33

• mutation of myostatin gene
• dystocia (difficult birth) common prob
• improved tenderness

Question 34

myostatin

Answer 34

protein that inhibits muscle growth after certain point in development

Question 35

belgian blue

Answer 35

• famous for double muscling
• gene suppresses production of myostatin (so muscle growth is continues)
• c section birth bc so big

Question 36

geneSTAR

Answer 36

tests DNA markers for feed efficiency, tenderness, and marbling

Question 37

tenderness prediction

Answer 37

• more accurate than marbling

- calpain and calpastain (proteins that produce tougher meat)

Question 38

_____ should be a good indicator of marbling

Answer 38

backfat

Question 39

cutability is ____ to predict while quality is _____

Answer 39

• cutability is easy to predict

- quality is hard

Question 40

dressing percentage

Answer 40

hot carcass weight divided by the live weight

Question 41

chicken and pig dressing percentage

Answer 41

72%

Question 42

beef dressing percentage

Answer 42

62%

Question 43

lamb dressing percentage

Answer 43

50%

Question 44

6 influences on dressing %

Answer 44

• head
• hide
• GI tract
• blood
• fat
• muscle

Question 45

typical age to slaughter beef, lamb, pork

Answer 45

• beef: 20 months
• lamb: 8 months
• pork: 5 months

Question 46

beef aging

Answer 46

• get most tenderness benefit from aging
• 2 weeks ideal
• longer results in dehydration and mold

Question 47

pork aging

Answer 47

• no benefit aging

- tender day 1 post mortem

Question 48

enzymatic action

Answer 48

tenderizes meat by breaking down proteins- continues after death

Question 49

collagen post mortem

Answer 49

• amount of collagen in/ around muscles increases post mortem
• collagen crosslinks increase making it less soluble

Question 50

aitchbone hanging/ tenderstretching

Answer 50

• suspended by butt instead of achilles

- more tender meat

Question 51

3 main factors influencing tenderness

Answer 51

• sarcomere length
• postmortem proteolysis
• collagen

Question 52

sarcomere length

Answer 52

• amount of stretch in muscle

- longer = more tender

Question 53

postmortem proteolysis

Answer 53

• aging time postmortem for enzymatic action

- more proteolysis = more tender

Question 54

collagen

Answer 54

• amount of collagen cross linking affected by age of animal and function of muscles
• more collagen = tougher meat